How does Rachael Ray brine a turkey?


  1. 1 cup salt.
  2. 1 cup packed brown sugar.
  3. 1 tablespoon black peppercorns.
  4. 6 quarts cold water.
  5. 1 12 – 14 pound turkey (neck and giblets removed and reserved, bird rinsed inside and out)

How long should you brine a turkey per pound?

As a rule of thumb, you should brine your turkey 45 to 60 minutes per pound.

Can you leave a turkey in brine too long?

Just don’t leave the turkey in the brine for longer than recommended—over-brining can render the bird too salty and turn the texture spongy.

How many days before Thanksgiving should I brine my turkey?

The Day Before: Time to Brine You’ll want to submerge your turkey in brine a solid day before you roast it to allow the bird enough time to become thoroughly saturated. You can make the brine itself two or three days ahead and keep it in the fridge to chill.

Can you use alcohol in brine?

Alcohol’s ability to bond with both fat and water is well illustrated by a marinade or brine. In this case, the flavor compounds in aromatics like garlic, herbs, or other seasonings dissolve only in fat (i.e., they are fat-soluble). Alcohol helps carry those compounds into the meat that’s soaking in the marinade.

Do you rinse a turkey after brining?

Leaving the turkey uncovered for the last 4 to 6 hours will help dry—and thus crisp up—the skin. Resist any temptation to rinse the turkey after brining. There will be no trace of salt on the surface and rinsing would only make the skin less prone to browning.

Should I brine my Butterball turkey?

Should I brine or pre-salt the turkey? Butterball turkeys have a solution in them that really helps to keep them moist and juicy and tender. If you’re going to brine it, we do suggest that you cut down on the salt.”

Do you have to refrigerate a turkey while brining?

Place the container in the refrigerator for the period of time specified in the recipe. The amount of time will depend on the type of brine you use; however, do not brine any longer than two days and always keep the turkey and brine refrigerated (at 40°F or less). Remove turkey from brine after the recommended time.

Is it OK to brine a turkey for 3 days?

Submerge the turkey in the brine and refrigerate for 3 days. The night before you roast the bird, remove it from the brine and pat it dry with paper towels. Plunk the turkey on top of the veggies and put it in the fridge overnight uncovered. Yes, that’s right…

Why don’t you add acid to a brine?

If you’re using an acidic ingredient instead of water, you’ll want to reduce the brining time. Acid will break down the proteins on the outside of the meat, giving it an unpleasant, mushy texture. Toss in other flavorful ingredients.

Can you put acid in a brine?

Yes you can substitute other liquids for the water that is the base for a brine – BUT – and this is a big but, don’t make the solution acidic. Remember that a brine uses osmosis and marinades use acid. If you make your solution acidic (like using a orange/citrus juice) you’ll actually get a mushy exterior on the meat.

What does vinegar do in a brine?

Acidic ingredients initially break protein bonds, much like salt. But after prolonged exposure, acid causes proteins to form bundles and tighten, forcing moisture out of the meat. Ultimately, a brine or marinade that contains vinegar causes meat to toughen, ruining its texture.